1 large eggplant cut into 2cm cubes
2 large red peppers, cored, seeded and cut into 2cm cubes
3 or 4 young slim zucchini, cut into 1cm rounds
5 large ripe tomatoes, sliced horizontally into 2cm thick slices
1 large onion, halved and peeled, then sliced into 1cm thick slices
1/4 to 1/3 cup good olive oil
1-4 cloves of garlic, as much as you dare, roughly chopped
2 tbsp sherry vinegar
2 tsp brown sugar
1/4 cup capers
1/2 cup black or green olives, stoned and sliced vertically
2-3 tbsp mixed soft herbs – I used basil and Italian Parsley, roughly chopped
Salt and Pepper
Heat oven to 200C. Line a roomy sheet pan with baking paper. Toss the eggplant with a couple of tablespoons of olive oil (an oil sprayer is good here as it allows you to give the eggplant an even coating with using too much oil) then lay out on your sheet pan and cook, turning once or twice until cooked (a little browned and blistered is good. If you’re finding they’re browning too quickly, push them a little closer together). Remove from the oven and tip into a large bowl then use the same method to cook the peppers, zucchini and tomatoes. Sprinkle with a little salt and pepper as you go to start the seasoning process.
Heat a heavy based non-stick pan over a low heat then add 2 tbsp olive oil. Add the onion and a pinch of salt and saute, without browning, until melty and cooked (20 minutes at least). Add the garlic and continue to slowly saute for another 10 minutes or so. Add the brown sugar and vinegar and cook on a low heat for another 5 mins or so. Add to the vegetables in the bowl.
Toss the vegetables with the onions. Add the olives, capers and herbs. Adjust seasoning and serve warm or at room temp.